Two of the biggest food groups in Austin culture are Tex-Mex and barbecue. These no-frills eats are essential meals to try for any traveler looking to dive into the flavor of this unique destination.
6 large eggs
2 tbsp. vegetable oil
1 cup tortilla chips
⅓ cup onion
⅔ cup poblano pepper
¼ cup cilantro
½ sliced avocado
Pepper Jack cheese
Salt and pepper
Flour tortillas
Salsa
Prep your ingredients. Break tortilla chips into small pieces; dice onion; seed and dice poblano pepper; chop cilantro; pit, peel, and slice avocado; and grate pepper jack cheese.
Beat eggs in a bowl, adding salt and pepper to taste.
Heat a skillet over medium heat. Warm up flour tortillas on both sides. Stack and wrap tortillas in foil or a damp cloth to keep warm.
Increase heat to medium-high. Add oil to the skillet and swirl to coat. Cook the tortilla chips for about 30 seconds or until golden-brown. Add onion and poblano pepper to the chips. Cook 3-4 minutes until onions are translucent. Pour eggs over vegetables and chips. Scramble eggs until cooked.
Remove from heat and divide the migas among the flour tortillas. Top each taco with sliced avocado, cilantro, cheese, and salsa. Serve immediately.
8 slices Texas Toast
1 package bacon
2 ripe avocados
¼ cup sweet onions
½ ripe tomato
1 tbsp. lime juice
2 tbsp. cilantro
½ cup mayonnaise
¼ tbsp. barbecue sauce
8 lettuce leaves
½ tsp. salt
Black pepper
Preheat oven to 350° F. Toast bread in the oven on a baking sheet for 10 minutes, flipping halfway through. Let cool.
Cook bacon in skillet over medium-high heat. Drain on a paper towel.
Smash avocados, onion, tomatoes, lime, cilantro, salt, and pepper together in a bowl.
Mix mayo and barbecue sauce in a separate bowl. Chef Tip: Use Salt Lick BBQ Sauce for an authentic local flavor.
To assemble the sandwich, spread guacamole on one piece of bread and barbecue mayo on the other. Add bacon, sliced lettuce, and close the sandwich. Slice in half and serve immediately.
10-inch pizza crust
8-oz. chicken breast
1 jar barbecue sauce
⅔ cup mozzarella
⅔ cup smoked Gouda
¼ small red onion
⅓ cup Roma tomatoes
⅓ cup green bell peppers
½ cup of corn
1 clove garlic
Olive oil
Fresh cilantro
Dried oregano
Salt and pepper
Pre-heat grill on high heat.
In a bowl, combine barbecue sauce and 1 tsp. of olive oil. Chef Tip: Use Salt Lick BBQ Sauce for an authentic local flavor.
Sprinkle salt and pepper on both sides of chicken and dip in sauce mixture. Place chicken on the grill and cover for 10 minutes. Flip chicken and cook for 5 more minutes. Remove from grill and cut into strips.
Reduce grill to medium-high heat. Lightly brush olive oil on one side of pizza crust. Rub with garlic for flavor, then place over direct heat just long enough to create grill marks. Flip, brush oil on the other side, and remove from grill.
Slice tomatoes, and finely chop onion, bell peppers, and cilantro.
To assemble the pizza, spread the barbecue sauce, add chicken, toppings, and oregano, then sprinkle the cheese evenly. Place pizza back on the grill and shut the lid. Cook 2-3 minutes until cheese is melted. Remove pizza and slice. Serve immediately.
At this resort, you can find all of junior Chef Gabriel’s recipe cards in your suite’s kitchen for you to use and enjoy. They’re a great way to make sure every meal reflects the delicious and unique flavors of Austin.
Follow your taste buds to Portland for farm-to-table fare. Flip morning pancakes with local blueberries, bake flavorful chicken with wild mushrooms, and fire up the grill for flat iron steaks.
Homestyle Southern cooking is a must in Orlando, especially with fresh-caught seafood. Think breakfast sandwiches with pimento cheese, no-fuss salads, and savory shrimp and grits.
